I was gonna get up and pop in a frozen pizza (it was almost noon after all) but then I remembered a box of raspberries in the icebox and decided to have a little more fun. The main muffin recipe is adapted from The Family Baking Cookbook, from the fine folks at Cooks Illustrated/America’s Test Kitchen.

Preheat oven to 375F and grease up a muffin pan. Mix the dry ingredients in a big bowl. Whisk the eggs and milk in a separate bowl. Fold into the flour mixture. Add the butter, raspberries, lemon zest, and salt and fold vigorously with a spatula. Pour into muffin pan and bake for 25-30 minutes. Enjoy!